TO BOYLE RICE

 The Closet of the eminently learned Sir Kenelme Digby Kt., opened 1669

‘The manner of boiling rice to eat with Butter is this. In a pipkin pour upon it as much water as will swim a good finger’s breadth over it. Boil it gently till it be tender, and all the water drunk into the rice; which may be a quarter of an hour or less. Stir it often with a wooden spoon or spatule that it burn not to the bottom; but break it not. When it is enough pour it in a dish and stew it with some butter and season it with sugar and cinnamon. This rice is to appear dry excepting for the butter which is melted in it.’